cornbread

Name: Cornbread
Prep time: 15 min
Cook time: 20 min
Yield: 4
Cuisine: Southern
Ingredients: 1 3/4 cup(s) mixed white and yellow cornmeal (50-50); 1 tablespoon(s) baking powder; 1/4 cup(s) ap flour; 1/4 teaspoon(s) soda; 2 - eggs beaten; 1 teaspoon(s) salt; 1 teaspoon(s) sugar; 2 cup(s) buttermilk (1 cups for a coarse type cornbread); 2 tablespoon(s) cooking oil or bacon grease

(1 RATING)

71 Pinches 2 Photos

Georgane Vann

Clifton, TX

Updated on Nov 16, 2011

This is a great buttermilk cornbread, a little cake-y and not sweet.

Rate

I was in a bit of a hurry for this pan of cornbread to go into the dressing at Thanksgiving, so I put the broiler on it. Normally it would be evenly golden brown.

prep time 15 Min

cook time 20 Min

method Bake

yield 4 serving(s)

Ingredients

1 3/4 cups mixed white and yellow cornmeal (50-50)
1 tablespoon baking powder
1/4 cup ap flour
1/4 teaspoon soda
2 - eggs beaten
1 teaspoon salt
1 teaspoon sugar
2 cups buttermilk (1 cups for a coarse type cornbread)
2 tablespoons cooking oil or bacon grease

How To Make cornbread

Step 1

Heat 8 or 9 inch skillet in 450 degree f oven. Mix the dry ingredients blending well. Beat the two eggs well Stir the buttermilk and eggs quickly into the dry ingredients just mixing to moisten all.

Step 2

Take the Hot skillet out of oven, add the oil and pour in the batter quickly. See how the edges are already cooking? Actually my pan could have been hotter, but as stated before.. trying to get it made quickly on Thanksgiving day. Set in the center of the oven for 20 minutes. Check with a tooth pick to make sure it's done.
Step 3

Take out of the skillet immediately so the bottom does not get steamed and soft. Best when fresh baked, leftovers can be frozen for cornbread dressing.
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